Sökning: "milk fat"

Visar resultat 1 - 5 av 51 avhandlingar innehållade orden milk fat.

  1. 1. Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics

    Författare :Annika Smedman; Samar Basu; Bengt Vessby; Jan I Pedersen; Uppsala universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; Pentadecanoic acid 15:0 ; milk products; milk fat; dietary marker; coronary heart disease; anthropometric variables; conjugated linoleic acid CLA ; lipid peroxidation; inflammation; F2 isoprostane; prostaglandin F2; human; Näringslära; Nutrition; Näringslära;

    Sammanfattning : In the present thesis dietary markers for intake of milk fat, associations between intake of milk fat and risk factors for coronary heart disease (CHD), and the effects of supplementation with conjugated linoleic acid (CLA) to healthy humans are investigated.The dietary fat quality is one of the main lifestyle factors affecting risk for CHD. LÄS MER

  3. 2. Nutrition in the second year of life. Effects of different milk compositions on dietary intakes, growth and metabolism

    Författare :Johan Svahn; Lund Pediatrik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; protein intake; nitrogen; iron fortification; iron intake; growth; fatty acids; fat metabolism; fat intake; energy intake; dietary intake; blood lipids; cow´s milk; cholesterol; Amino acids; children; protein metabolism.; Pediatrics; Pediatri;

    Sammanfattning : In the diet for young children, whole cow´s milk is the major contributor of calories, protein and saturated fat, but it supplies little iron and polyunsaturated fat. Although several recommendations exist for the composition of formula, recommendations for the composition of milk for young children are lacking. LÄS MER

  4. 3. Fat digestion in the newborn infant : with special reference to the bile salt-stimulated lipase and the milk fat globule

    Författare :Lars Bläckberg; Umeå universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : .... LÄS MER

  5. 4. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

    Författare :Rianne Waninge; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

    Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

  7. 5. Milk removal : effect on milk yield, milk composition and milking efficiency in dairy cows

    Författare :Sabine Ferneborg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Milk from dairy cows is a staple dietary component for humans all over the world. Regardless of whether milk is consumed in its purest, unaltered form or as high-end products such as fine cheese or ice cream, it needs to be of high quality when taken from the cow, produced at a low price and produced in a system that consider aspects such as animal health, animal welfare and sustainability. LÄS MER